For a double crust pie, seal the top and bottom crusts together before crimping the edges.

Place your chilled pie dough and flour your work surface generously.

Unwrap the dough, place it in the center of the floured surface, and flour the dough generously.

Begin rolling the dough by pressing lightly with the rolling pin from the center outwards.

Rotate the dough a quarter turn after each few rolls and continue to roll, lift, and turn, while re-flouring the surface and dough as needed.

If the dough sticks, use a bench scraper to loosen it, add more flour, and continue rolling.

Roll the dough into a 12-inch circle.

Transfer the dough to the pie pan, centering it and pressing it gently into the pan.

Fold the excess dough under itself to align with the edge of the pan.

Crimp the edges decoratively by forming a 'V' with your thumb and index finger and pressing the dough into it with the index finger of your other hand.

Optional: Use any excess dough to create decorative shapes and place them on the crust using egg wash as glue.